WEEKDAYS 1e|12c|p

White Pizza with Caramelized Onions, Broccoli Rabe and Pickled Peppers

The Chew
|
Servings: 2
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easy
|
2+ hr

Pizza is always a winner!


  • Ingredients
  • step-by-step directions
Ingredients
Pickled Cherry Peppers and Jalapenos:
  • 1 cup white distilled vinegar
  • 1 cup water
  • 1/4 cup granulated sugar
  • 2 tablespoons Kosher salt
  • 1 pound cherry peppers (tops removed)
  • 1/2 pound jalapenos (tops removed, thinly sliced)
  • 1 teaspoon black peppercorns
  • 2 small bay leaves
Caramelized Onions:
  • 2 tablespoons olive oil
  • 1 large yellow onion (peeled, thinly sliced)
  • Kosher salt (to taste)
Broccoli Rabe:
  • 1/2 pound broccoli rabe (ends trimmed, chopped)
  • 1 tablespoon olive oil
  • 1 clove garlic (peeled, thinly sliced)
  • pinch red chili flakes
  • Kosher salt and freshly ground black pepper (to taste)
White Pizza:
  • all-purpose flour (for dusting)
  • 1 ball store-bought pizza dough (room temperature)
  • 1 cup fresh ricotta
  • 1 tablespoon olive oil
  • 1 cup fresh mozzarella cheese (thinly sliced into rounds)
  • Kosher salt and freshly ground black pepper (to taste)
To Serve:
  • Hidden Valley® Southwest Chipotle Ranch
Directions
  • For the Pickled Cherry Peppers and Jalapenos: In a small saucepan over medium-high heat, whisk together the white distilled vinegar, water, sugar and salt. Bring to a boil and allow to cook until the sugar has dissolved, about 3-4 minutes. Remove from heat.
  • In a 4-cup mason jar, or equally-sized container, add the cherry peppers, jalapeno slices, black peppercorns and bay leaves. Pour the liquid into the mason jar, on top of the peppers and allow to cool to room temperature. When cooled completely, cover and refrigerate, allowing to steep overnight.
  • For the Caramelized Onions: In a medium saute pan over medium heat, warm the olive oil. Add the onions, season with salt, and cook, stirring occasionally, until a deep golden brown color, about 25-30 minutes. Remove from heat and set aside until ready to use.
  • For the Broccoli Rabe: In a medium saute pan over medium-high heat, warm the olive oil. Add the garlic and broccoli rabe. Season with salt, pepper and a pinch of chili flake. Cook, tossing occasionally, until broccoli rabe is tender, about 8-10 minutes. Remove from heat and set aside until ready to use.
  • For the White Pizza: Preheat the oven to 425ºF and place a pizza stone in the oven to heat up.
  • On a lightly floured work surface, pat pizza dough out into a 12-inch round. Remove the dough round to a pizza peel and slide onto the pizza stone inside the oven. Allow to par-bake for 6-8 minutes or until slightly puffed. Remove and allow to cool completely.
  • In a medium bowl, stir together ricotta and olive oil and season with salt and pepper to taste. Spread the seasoned ricotta onto the bottom of the pizza. Top with mozzarella slices, caramelized onions, broccoli rabe and desired amount of pickled cherry peppers and jalapenos. Using the pizza peel, return the pizza to the oven and bake until the cheese has melted and the crust is golden brown and crunchy, about 8-10 minutes. Remove and allow to cool slightly. Slice into wedges and dip slices into Hidden Valley® Southwest Chipotle Ranch!
  • Tip: Missing some protein? Add some cooked sweet Italian sausage to the top before baking!
Similar categories: Beef
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